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Thick Chocolate Chip Cookies

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Crisp on the outside, gooey in the middle, and packed with milk chocolate chips – these Thick Chocolate Chip Cookies are the ultimate treat! They have the perfect balance of crunchy edges and a soft, chewy center. With just the right amount of sweetness and loads of chocolate, they’re sure to become your go-to cookie recipe.

Ingredients

Scale
  • 200 g cold unsalted butter (take the butter out of the fridge 30 minutes before baking)
  • 180 g light brown sugar
  • 80 g white caster sugar
  • 2 large eggs (at room temperature)
  • 1 tsp vanilla extract
  • 250 g self-raising flour
  • 150 g plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 300 g chocolate chips (milk, white, dark, or a mixture)

Instructions

  • Prepare the Dough:
    Chop the cold butter into chunks and place it in a large mixing bowl.
    Using an electric mixer or a wooden spoon, beat the butter for about 1 minute until it’s slightly softened but not creamy.
  • Mix Sugars and Butter:
    Add the light brown sugar and white caster sugar to the butter.
    Beat together until just combined. Be careful not to over-mix to prevent the butter from becoming too soft.
  • Add Eggs and Vanilla:
    Crack in the eggs one at a time and mix gently until just incorporated.
    Add the vanilla extract and stir.
  • Combine Dry Ingredients:
    Sift the self-raising flour, plain flour, salt, and baking powder into the bowl.
    Gradually fold the dry ingredients into the wet mixture until a thick cookie dough forms.
  • Add the Chocolate Chips:
    Gently fold the chocolate chips into the dough until evenly distributed.
  • Chill the Dough:
    Divide the dough into 10 equal portions and shape each portion into a thick ball.
    Place the dough balls on a lined baking sheet and freeze for at least 1 hour 30 minutes. This step ensures thicker cookies.
  • Bake the Cookies:
    Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
    Arrange the chilled dough balls on the tray, leaving enough space for spreading.
    Bake for 12–15 minutes or until the edges are golden brown, but the center remains soft.
  • Cool and Serve:
    Let the cookies cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.
    Enjoy warm for a gooey center or store in an airtight container for up to 3 days.

Notes

  • For extra thick cookies, be sure to chill the dough before baking.
  • These cookies can be customized with a mix of milk, dark, or white chocolate chips, or even chopped chocolate bars for added texture.
  • Store the cookies in an airtight container to keep them fresh.

Nutrition

Find it online: https://deliceflash.com/thick-chocolate-chip-cookies/